Dual Rate Food & Beverage Cashier, Truffles Pub (Ful-Time; Varied)

Harrah's Cherokee Casino Resort•Cherokee, NC

About The Position

The Dual Rate Food & Beverage Cashier is a hybrid role that works as a Food & Beverage Cashier on some days and as a Food Service Supervisor on others, depending on outlet operational needs. As a cashier, the position provides attentive guest service, processes payments accurately, assists with seating and guest inquiries, and helps maintain a clean, organized environment. In the supervisory capacity, the position supports daily food-service operations by guiding team members, upholding product and service standards, assisting with scheduling and reporting, and leading shift-level communication and service recovery. When assigned to the Employee Dining Room, the role may assist behind the serving line, support food preparation, and help ensure proper cooking methods, temperatures, sanitation, and storage of prepared foods and leftovers. When assigned to Room Service, the role manages the cash register bankroll, processes payments and room charges, maintains accurate logs and charge records, takes orders, handles VIP comp orders, verifies guest information, dispatches and tracks deliveries, coordinates tray pickups, and assists with inspections and inventories of equipment and supplies. The position models the organization’s mission, values, ethics, and service culture; supports departmental goals and operational improvements; monitors assigned areas for compliance; uses resources responsibly; and communicates performance trends and concerns. It also supports workflow coordination, team collaboration, training, onboarding, and skill development. The role requires providing professional and responsive service and helping maintain a welcoming environment.

Requirements

Must be 21 years of age or older.
High school diploma or GED required.
RASP certification is required; it can be completed within 30 days of the hire date.
Strong guest-service, communication, decision-making, and teamwork skills.
Ability to multitask, prioritize, work closely with others, adapt, learn, and receive direction.
Professional appearance and high personal hygiene standards.
Proficiency with Microsoft applications, including Excel.
Strong attention to detail, work ethic, and desire for continued growth.
Ability to remain mobile throughout the casino, stand for extended periods, perform frequent physical movements, lift up to 25 pounds, and respond to visual and auditory cues.
Ability to work effectively in fast-paced, high-pressure environments, communicate clearly in English, and follow instructions accurately.
Comfort working amid varying noise, temperature, lighting, crowds, and air quality, including secondhand smoke.
Flexibility to work evenings, weekends, and holidays.

Nice To Haves

One year of food service experience is preferred.

Responsibilities

Model the organization’s mission, values, ethics, and service culture in daily interactions.
Support departmental goals by following and helping implement established plans, procedures, and improvements.
Identify operational challenges or inefficiencies and communicate or recommend solutions.
Perform daily operational tasks accurately, efficiently, and according to established standards and procedures.
Assist with coordinating workflow, task assignments, and coverage to support business needs and service levels.
Monitor assigned areas for compliance with policies, safety guidelines, and regulatory requirements, escalating concerns appropriately.
Minimize waste and follow inventory, documentation, and cost-effective practices.
Observe and communicate performance trends, issues, and improvement opportunities to leadership.
Support process improvements by adopting new procedures and providing feedback.
Provide friendly, professional, and responsive service; assist guests and internal partners and resolve or escalate concerns.
Help maintain a clean, organized, and welcoming environment.
Provide on-the-floor guidance and support to team members when serving in a supervisory capacity.
Assist with training, onboarding, and skill development.
Process guest payments accurately; assist with seating and guest inquiries.
When assigned to the Employee Dining Room, assist behind the serving line and with food preparation, and help ensure proper cooking, temperatures, sanitation, and storage.
When assigned to Room Service, manage the register bankroll, process payments and room charges, maintain accurate logs and charge records, take orders, and process guest requests including VIP comp orders.
For Room Service, verify guest information, dispatch and track deliveries, coordinate tray pickups, and assist with routine inspections and inventories of equipment and supplies.